TW201913538A - Menu display method, menu display device, and menu display program - Google Patents

Menu display method, menu display device, and menu display program Download PDF

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TW201913538A
TW201913538A TW107123855A TW107123855A TW201913538A TW 201913538 A TW201913538 A TW 201913538A TW 107123855 A TW107123855 A TW 107123855A TW 107123855 A TW107123855 A TW 107123855A TW 201913538 A TW201913538 A TW 201913538A
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山本孝
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日商馬可企業股份有限公司
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Abstract

A problem addressed by the present invention is to provide a menu display method which uses a computer to process a task of comparing information relating to ingredients to avoid in dishes on a plurality of menus with user information relating to ingredients to avoid so as to rationalize said task and avoid errors in said comparison, the method also making it possible to ascertain which dishes have been changed from the menu plan having undergone the change. As a solution, a menu display sequence of the menu display method comprises: a step S1 of extracting data; a step S2 of verifying information relating to ingredients to avoid; a step S3 of determining whether first information relating to ingredients to avoid overlaps with second information relating to ingredients to avoid; a step S4 of retrieving a first dish name if there is an overlap in both information relating to ingredients to avoid; a step S5 of determining whether the first dish name is in basic menu information; a step S6 of extracting a second dish name; a step S7 of appending a prohibition display to the first dish name; a step S8 of positioning the second dish name; and a step S9 of outputting personal menu plan information.

Description

菜單顯示方法、菜單顯示裝置及菜單顯示程式    Menu display method, menu display device and menu display program   

本發明係有關菜單顯示方法、菜單顯示裝置及菜單顯示程式(program)。 The present invention relates to a menu display method, a menu display device, and a menu display program.

近年來，有因攝取食物而引起的「食物過敏」的人數有增加的趨勢。所謂的食物過敏，指的是透過由食物引起的抗原特異性免疫機制而引發對生物體而言無利的症狀之現象。在食物過敏中，亦有引起需要緊急處置的過敏性休克(anaphylactic shock)的情況。 In recent years, the number of "food allergies" caused by food intake has increased. The so-called food allergy refers to a phenomenon that causes unfavorable symptoms to an organism through an antigen-specific immune mechanism caused by food. Food allergies also cause anaphylactic shock that requires urgent treatment.

關於餐飲店、飯店(hotel)、旅館等外食設施所提供的料理，並無規範過敏標示的食品衛生法所規定的標示義務。然而，為了防止損害健康，謀求即使在外食設施中亦對有食物過敏疾病的人提供充實的資訊極為重要。 Regarding food provided by restaurants, hotels, hotels and other food-eating facilities, there is no labeling obligation under the Food Sanitation Law that regulates allergy labeling. However, in order to prevent damage to health, it is extremely important to provide substantial information to people with food allergies even in food-eating facilities.

通常，團體在飯店和旅館等中係接受複數次料理之提供。所謂的團體，係包括家族、朋友、兒童、學生、社會人士、法人、青年團、壯年團、婦女會、老人會、旅行社安排的包辦旅行團、校外教學團、政治團體、宗教團體等集團。在本說明書中，團體係指兩位以上且接受料理之提供的人。 Generally, groups receive multiple meals in restaurants and hotels. The so-called groups include groups such as families, friends, children, students, members of the public, legal persons, youth groups, middle-aged groups, women's associations, elderly associations, tour groups arranged by travel agencies, out-of-school teaching groups, political groups, and religious groups. In this specification, the regimental system refers to two or more people who accept the provision of food.

習知技術中，關於學校提供的伙食等，有人提出了一種菜單制定方法，即，由具備有處理器(processor)的菜單制定裝置執行為了給複數人提供相同料理的菜單而制定含有一道或複數道料理的複數次份菜單且將揭示所制定的複數次份菜單的菜單群予以輸出之處理；前述菜單制定裝置係藉由前述處理器執行下述步驟(step)：根據揭示複數次份菜單的菜單群的原案，導出將構成原案菜單群的各料理所包含的各道料理替代為預設的替代料理而成的菜單群之步驟；針對各個菜單群，使用預先記錄有料理所用之食材的食材表(table)及針對被提供料理的各被提供者預先記錄有成為過敏原(allergen)之食材的過敏原表，按每位被提供者分別計數不含成為過敏原的食材之菜單的次數之步驟；針對各個菜單群，導出針對各被提供者所計數出的次數的最低值之步驟；及根據所導出的次數的最低值，決定要輸出的菜單群之步驟(參照下述之專利文獻1：日本特許第5034564號公報)。 In the conventional technology, regarding a meal provided by a school, a method of formulating a menu has been proposed, that is, a menu setting device provided with a processor executes a menu including one or a plurality of items to provide a menu for a plurality of people to provide the same cuisine. Processing multiple menus of dishes and outputting a menu group that reveals the developed multiple menus; the aforementioned menu making device executes the following steps by the processor: according to the disclosure of the multiple menus The original recipe of the menu group is a step of deriving a menu group in which each dish included in each of the dishes of the original menu group is replaced with a preset substitute cuisine; for each menu group, the ingredients in which the ingredients used in the cooking are recorded in advance are used A table and an allergen table in which ingredients to be served as allergens are recorded in advance for each provided provider, and the number of times the menu does not contain the ingredients that have become allergens is counted for each provider Steps; for each menu group, a step of deriving the lowest value of the number of times counted by each provider; and according to the derived The minimum value of the number of times determines the menu group to be output (refer to the following Patent Document 1: Japanese Patent No. 5034564).

此外，關於自治團體和公司的員工餐廳，有人提出了一種構成，即，具備有管理含有個人體質資訊的個人資訊之資料庫(database)、管理餐廳菜單之資料庫、及管理菜單所用之食材的資訊之資料庫的系統(system)；該系統係具備下述功能：向伺服器(server)裝置進行個人資訊的確認之功能；取得與識別個人的資訊建立起對應關係的過敏原資訊之功能；根據管理使用含有該過敏原的食材的菜單之資料庫及管理菜單所用之食 材的資訊之資料庫的資訊進行判定之功能；及將判定結果發送至終端設備之功能(參照下述之專利文獻2：日本特開2005-018181號公報)。 In addition, some employees' restaurants of autonomous organizations and companies have proposed a structure in which a database for managing personal information containing personal fitness information, a database for managing restaurant menus, and ingredients for managing menus are provided. Information database system (system); The system has the following functions: the function of confirming personal information to a server (server) device; the function of obtaining allergen information corresponding to the information identifying the individual; A function for making judgments based on information in a database that manages menus that use ingredients containing the allergen, and a database that manages information for ingredients used in the menus; and a function for sending judgment results to terminal devices (see Patent Document 2 below) : Japanese Patent Application Laid-Open No. 2005-018181).

此外，關於餐飲店，有人提出了一種點菜註冊處理裝置，即，在由顧客自行使用平板(tablet)型終端裝置點菜時，當判定前述顧客應當注意的過敏原包含在所接收到的前述過敏原內時，在顧客終端裝置顯示部顯示警告(參照下述之專利文獻3：日本特開2016-038869號公報)。 In addition, with regard to restaurants, a la carte registration processing device has been proposed, that is, when a customer orders food by using a tablet-type terminal device by himself, when it is determined that the allergens that the customer should pay attention to include the aforementioned When the allergen is inside, a warning is displayed on the display section of the customer terminal device (refer to the following Patent Document 3: Japanese Patent Application Laid-Open No. 2016-038869).

[先前技術文獻]     [Prior technical literature]     [專利文獻]     [Patent Literature]    

專利文獻1：日本特許第5034564號公報 Patent Document 1: Japanese Patent No. 5034564

專利文獻2：日本特開2005-018181號公報 Patent Document 2: Japanese Patent Application Laid-Open No. 2005-018181

專利文獻3：日本特開2016-038869號公報 Patent Document 3: Japanese Patent Application Publication No. 2016-038869

前述專利文獻1記載的方式，係在所謂的學校提供的伙食中，以全員劃一的菜單提供料理為前提，並未設想到按有食物過敏與沒有食物過敏的人令料理不同來提供。前述專利文獻2記載的方式，係在員工向餐廳點菜前，當判定菜單中含有符合員工過敏原資訊的過敏原時在終端裝置顯示判定，並未設想到當員工點到含有相符過敏原的料理時由餐廳將菜單其中一樣料理更換掉等非常規(irregular)的因應方式。前述專利文獻3記載 的方式亦同。 The method described in the aforementioned Patent Document 1 is based on the premise that meals are provided by a uniform menu among so-called school-provided meals, and it is not envisaged that meals are provided differently for people with and without food allergies. The method described in the aforementioned Patent Document 2 is that before an employee orders food at a restaurant, when the menu contains an allergen that conforms to the employee's allergen information, the determination is displayed on the terminal device. The restaurant responds to irregular reactions such as changing one of the dishes in the menu. The method described in the aforementioned Patent Document 3 is also the same.

通常，團體在觀光地的飯店和旅館等中係接受複數次料理之提供。就一例而言，校外教學等的團體中係一定比例存在食物過敏的人。旅館等係製作將複數個菜單與日期別及餐別建立起對應關係而成的基本菜單表。菜單多半是混合含過敏原的食材與不含過敏原的食材，由於不含過敏原的食材有限，故要按有食物過敏的人與沒有食物過敏的人以不重複菜單本身的方式設計個別的菜單是不實際的。有鑒於此，觀光地的飯店和旅館等係採取從校外教學等團體的負責人取得構成團體的個人各者的食物過敏資訊，按有食物過敏的人與沒有食物過敏的人令菜單內部分料理不同的因應方式，而對有食物過敏的人提供令部分料理不同的菜單。 Generally, groups receive multiple meals at restaurants and inns in tourist spots. For example, a certain percentage of people with food allergies are found in groups such as out-of-school teaching. The hotel and other departments make basic menu tables that correspond to a number of menus and dates and meals. The menu is mostly a mix of allergen-containing ingredients and non-allergen-containing ingredients. Due to the limited availability of allergen-free ingredients, individuals with food allergies and people without food allergies must be designed in a way that does not repeat the menu itself. The menu is impractical. In view of this, the restaurants, hotels, and other departments of tourist sites take information about food allergies from individuals who constitute the group from the heads of groups such as off-campus teaching. Different response methods, and for people with food allergies, we offer different menus for some dishes.

當令菜單內部分料理不同時，在習知技術中，變更後的菜單表乃係改寫變更前的菜單表部分內容而成。旅館的員工係小心謹慎地確認變更後的菜單表的複數個菜單內的料理有反映構成校外教學等團體的個人各者的食物過敏資訊。然而，由人比對複數個菜單內的料理的過敏原資訊與複數位顧客的過敏原資訊之作業繁雜，在由人進行比對的作業中係難以防止比對失誤。除此之外，因演變成變更後的菜單表的變更履歷不清楚，配膳的人和接受配膳的人係抱有變更後的菜單表是否有遺漏了部分料理名等瑕疵的疑問。亦即，習知技術係將相符過敏原食材或含有相符過敏原食材的料理名消去後改寫為替代的料理名或留下空欄，因此，係有從變更後 的菜單表並不清楚是變更了哪道料理的問題點。 When some of the dishes in the menu are made different, in the conventional technology, the changed menu table is made by rewriting the contents of the menu table before the change. The hotel staff carefully and carefully confirmed that the dishes in the multiple menus of the changed menu table contained food allergy information reflecting the individual individuals constituting groups such as outside school. However, it is complicated for a person to compare the allergen information of dishes in a plurality of menus with the allergen information of a plurality of customers, and it is difficult to prevent a comparison error in a comparison operation performed by a person. In addition, because the history of changes to the changed menu list is unclear, the person who served the meal and the person receiving the meal have questions about whether the changed menu list is missing some cooking names and other defects. That is, the conventional technology has eliminated the allergen-compatible ingredients or the names of the dishes containing the allergen-containing ingredients and rewritten them with alternative names or left blanks. Therefore, it is not clear from the changed menu table that the changes have been made. Which dish is the problem.

近年來，國際交流繁盛，即使在地方都市也是日益無國界(borderless)化。世界上存在各式各樣的人種，餐飲店、飯店、旅館等外食設施的利用者各自除了食物過敏之外，亦有還帶有宗教上的理由和疾病、嗜好上的理由等的情況。因此，餐飲店、飯店、旅館等外食設施所提供的料理係除了過敏原對應餐之外，較佳為還有素食主義者(vegetarian)對應餐、伊斯蘭教(Islam)對應餐(遵循清真(Halal)方式處理的食材)、猶太教(Judaism)對應餐、胃腸疾病對應餐(好消化的食材)、及因應既知的健康上的理由的食材所組成的餐。在本說明書中，係將過敏原對應食材、素食主義者對應食材、遵循清真方式處理的食材、好消化的食材、及其他與既知的健康上的理由對應的食材定義為忌避食材。此外，在本說明書中，餐飲店、飯店、旅館等外食設施的利用者係指接受料理之提供的人或團體。 In recent years, international exchanges have flourished, and borderless cities have become increasingly borderless even in local cities. There are all kinds of people in the world. In addition to food allergies, users of restaurants, restaurants, hotels, and other foreign food facilities also have religious reasons, diseases, and hobbies. Therefore, in addition to the allergen-compatible meals, the cuisine provided by food-service outlets such as restaurants, restaurants, hotels, etc. is also preferably a vegetarian meal, an Islam meal (in accordance with Halal ), Judaism-compatible meals, gastrointestinal diseases-compatible meals (digestible ingredients), and meals based on ingredients that are known for health reasons. In this specification, ingredients corresponding to allergens, ingredients corresponding to vegetarians, ingredients processed according to halal methods, digestible ingredients, and other ingredients corresponding to known health reasons are defined as avoidable ingredients. In addition, in this specification, a user of a food catering facility such as a restaurant, a restaurant, a hotel, or the like refers to a person or group who accepts the provision of food.

本發明係鑒於上述情事而研創，目的在於提供一種菜單顯示方法、菜單顯示裝置及菜單顯示程式，係以電腦(computer)來處理比對複數個菜單內的料理的忌避食材資訊與利用者的忌避食材資訊之作業，藉此，既可合理化且可防止比對失誤，此外，從變更後的菜單表便明白是變更了哪道料理。 The present invention has been developed in view of the foregoing circumstances, and an object thereof is to provide a menu display method, a menu display device, and a menu display program. A computer (computer) is used to process information on repellent ingredients of a menu in a plurality of menus and user repellence. The operation of ingredients information can rationalize and prevent mismatches. In addition, it can be understood from the changed menu table which dish is changed.

就一實施形態而言，藉由如下揭示的解決手段解決前述課題。 In one embodiment, the above-mentioned problems are solved by means of solutions disclosed below.

本發明的菜單顯示方法係以將菜單與利用者名及餐別建立起對應關係而成的基本菜單表資訊、將構成前述菜單的料理名分別與料理別及第1忌避食材資訊建立起對應關係並且於前述料理別內加上優先順位而成的料理表資訊、及將構成前述利用者名的個人名與第2忌避食材資訊建立起對應關係而成的個人表資訊作為資料而輸入至電腦；根據所輸入的前述資料，前述電腦係比對前述個人名的前述第2忌避食材資訊與前述料理名的前述第1忌避食材資訊，在前述基本菜單表資訊內搜尋該第2忌避食材資訊與該第1忌避食材資訊有重疊到時的第1料理名，當前述第1料理名存在於前述基本菜單表資訊的菜單區域內時，將禁止標示賦予至該第1料理名；並且，在被賦予前述禁止標示的前述第1料理名所存在的前述料理別內，將前述第1忌避食材資訊與前述第2忌避食材資訊沒有重疊到的前述料理名當中前述優先順位最高的第2料理名抽出，將前述優先順位最高的前述第2料理名配置到被賦予前述禁止標示的前述第1料理名所存在的前述菜單區域內；以與前述個人名對應的個人菜單表資訊的形式輸出。 The menu display method of the present invention is based on the basic menu table information obtained by associating a menu with a user name and a meal, and establishing a corresponding relationship between the names of the dishes constituting the aforementioned menu, the cuisine, and the first unavoidable ingredient information. In addition, the cooking table information created by priority order is added to the aforementioned dishes, and the personal table information obtained by establishing a corresponding relationship between the personal name constituting the aforementioned user name and the second avoided food information is input to the computer as data; According to the inputted information, the computer compares the second avoidance ingredient information of the personal name with the first avoidance ingredient information of the cooking name, and searches for the second avoidance ingredient information and the information in the basic menu table information. The first dish name with the first avoided food information overlapped. When the first dish name exists in the menu area of the basic menu table information, a prohibition mark is given to the first dish name; and In the aforementioned cuisine category in which the first cuisine name indicated in the aforementioned prohibition is displayed, the first information on avoiding ingredients and the second information on avoiding ingredients are omitted. The second cuisine name with the highest priority among the overlapping cuisine names is extracted, and the second cuisine name with the highest priority is placed in the menu area where the first cuisine name given the prohibition mark exists; The personal menu table information corresponding to the aforementioned personal name is output in the form.

依據本發明，令電腦將禁止標示賦予至菜單區域各者的第1料理名，以與個人名對應的個人菜單表資訊的形式輸出，因此，既合理化且能夠消弭人力作業導致的比對失誤。而且，藉由所輸出的個人菜單表資訊，便明白第1料理被禁止。此外，藉由所輸出的個人菜單表資訊，便明白第1料理被禁止且變更成第2料理，能 夠提升顧客滿意度。 According to the present invention, the computer is caused to output the first cooking name given to each of the menu areas with a prohibition mark in the form of personal menu table information corresponding to the personal name. Therefore, it is reasonable and can eliminate misconduct caused by manual work. Furthermore, the output of the personal menu table information makes it clear that the first dish is prohibited. In addition, based on the output of the personal menu table information, it is understood that the first dish is prohibited and changed to the second dish, which can improve customer satisfaction.

前述優先順位係由餐飲店、飯店、旅館等外食設施進行設定。前述優先順位係例如配予外食設施的拿手料理的順位、顧客好評料理的順位、外食設施的食材存貨(stock)豊富的料理的順位、外食設施的設定單價相近的料理的順位、及其他既知的優先順位。 The aforementioned priority order is set by catering facilities such as restaurants, restaurants, and hotels. The priority order is, for example, the order of specialty dishes assigned to the food service facility, the order of customers' praise, the order of rich food stocks of the food service facility, the order of food items with similar unit prices, and other known ones. Priority.

前述個人菜單表資訊係例如顯示在與電腦連接的顯示器畫面。此外，例如，對與電腦建立有資料連結(data link)的可攜式資訊終端進行資料發送，顯示在該可攜式資訊終端的顯示器畫面。前述個人菜單表資訊係例如以紙媒體的形式印刷輸出。藉此，人們能夠簡便地認出禁止標示。 The personal menu table information is displayed on a display screen connected to a computer, for example. In addition, for example, data is transmitted to a portable information terminal having a data link established with a computer, and displayed on a display screen of the portable information terminal. The personal menu table information is printed out in the form of a paper medium, for example. With this, people can easily recognize the prohibition sign.

較佳為，前述禁止標示為文字的刪除線標示，將前述優先順位最高的前述第2料理名配置在前述文字的刪除線標示附近的空白空間。依據此構成，禁止標示係一目瞭然，能夠防止在以紙媒體等輸出時禁止標示的品質低落。 Preferably, the forbidden mark is a strikethrough mark for text, and the second cuisine name with the highest priority is arranged in a blank space near the strikethrough mark for the text. According to this configuration, the prohibition marking is clear at a glance, and the quality of the prohibition marking can be prevented from being degraded when outputting on a paper medium or the like.

例如，係用於團體在飯店或旅館中按由早餐、午餐、晚餐構成的餐別或由時段構成的餐別而接受從複數個前述料理別抽出的料理之提供的情況，前述利用者名為前述團體的團體名，前述第1忌避食材資訊為第1過敏原資訊，前述第2忌避食材資訊為第2過敏原資訊。依據此構成，在外食設施對有食物過敏疾病的人並非單純地提供替代料理而是提供優先順位最高的第2料理，藉此，能夠防止損害健康。 For example, it is used when a group receives a meal in a restaurant or hotel based on a meal consisting of breakfast, lunch, or dinner, or a meal consisting of time periods. The aforementioned user name is For the group name of the aforementioned group, the above-mentioned first avoidance ingredient information is the first allergen information, and the above-mentioned second avoidance ingredient information is the second allergen information. According to this configuration, the person who has food allergies in a food-eating facility does not simply provide alternative dishes but provides second dishes with the highest priority, thereby preventing damage to health.

本發明的菜單顯示裝置係具備：以將菜單與利用者名及餐別建立起對應關係而成的基本菜單表資訊、將構成前述菜單的料理名分別與料理別及第1忌避食材資訊建立起對應關係並且於前述料理別內加上優先順位而成的料理表資訊、及將構成前述利用者名的個人名與第2忌避食材資訊建立起對應關係而成的個人表資訊作為資料而受理輸入的輸入手段；根據所輸入的前述資料，比對前述個人名的前述第2忌避食材資訊與前述料理名的前述第1忌避食材資訊，在前述基本菜單表資訊內搜尋該第2忌避食材資訊與該第1忌避食材資訊有重疊到時的第1料理名的手段；當前述第1料理名存在於前述基本菜單表資訊的菜單區域內時，將禁止標示賦予至該第1料理名的手段；將前述第1料理名存在於前述基本菜單表資訊的前述菜單區域內時的前述料理別中前述料理名的前述第1忌避食材資訊與前述第2忌避食材資訊沒有重疊到的前述料理名當中優先順位最高的第2料理名抽出的手段；將前述第2料理名配置到在前述第1料理名賦予有前述禁止標示的前述菜單區域內的手段；及以與前述個人名對應的個人菜單表資訊的形式輸出的手段。 The menu display device of the present invention is provided with basic menu table information obtained by associating a menu with a user name and a meal, and establishing the names of the dishes constituting the aforementioned menu with the dishes and the first avoidance ingredient information, respectively. Correspondence is added to the aforementioned dishes by adding priority to the cooking table information, and the personal table information created by establishing a correspondence between the personal name constituting the aforementioned user name and the second unavoidable ingredients information is accepted as data. Input means; according to the aforementioned input data, compare the aforementioned second avoidance ingredient information of the aforementioned personal name with the aforementioned first avoidance ingredient information of the aforementioned cooking name, and search for the second avoidance ingredient information in the basic menu table information and The first avoidance ingredient information has a means of overlapping the first cuisine name; when the first cuisine name exists in the menu area of the basic menu table information, means for prohibiting the labeling of the first cuisine name; When the first cuisine name exists in the menu area of the basic menu table information, the first cuisine name in the cuisine category Means for extracting the second dishes with the highest priority among the names of the dishes that do not overlap with the avoidance of ingredients information and the second avoidance of ingredients information; arrange the second dishes name to the first dish name with the prohibition mark Means in the aforementioned menu area; and means output in the form of personal menu table information corresponding to the aforementioned personal name.

依據本發明，由菜單顯示裝置的各手段來處理比對複數個菜單內的料理的忌避食材資訊與複數位顧客的忌避食材資訊之作業，因此，既合理化且能夠消弭人力作業導致的比對失誤。此外，由菜單顯示裝置的各手段來處理將料理別中料理名的第1忌避食材資訊與第 2忌避食材資訊沒有重疊到的料理名當中優先順位最高的第2料理名抽出的作業、在第1料理名被賦予禁止標示的菜單區域分別標示第2料理名的作業、及以與個人名對應的個人菜單表的形式輸出的作業，因此，藉由所輸出的個人菜單表資訊，便明白第1料理被禁止且變更成第2料理，能夠提升顧客滿意度。 According to the present invention, each means of the menu display device handles the task of comparing the avoidable ingredients information of the dishes in the plurality of menus with the avoidance ingredient information of the plurality of customers. Therefore, it is reasonable and can eliminate the misunderstanding caused by manual work. . In addition, each means of the menu display device processes the operation of extracting the second food name with the highest priority among the food names in which the first food item information and the second food item information in the food category do not overlap. The menu area in which the 1st menu name is given a prohibition mark respectively indicates the operation of the second menu name and the output of the menu in the form of a personal menu table corresponding to the personal name. Therefore, the output of the personal menu table information can understand One dish is banned and changed to the second dish, which can increase customer satisfaction.

本發明的菜單顯示程式係令以將菜單與利用者名及餐別建立起對應關係而成的基本菜單表資訊、將構成前述菜單的料理名分別與料理別及第1忌避食材資訊建立起對應關係並且於前述料理別內加上優先順位而成的料理表資訊、及將構成前述利用者名的個人名與第2忌避食材資訊建立起對應關係而成的個人表資訊作為資料而輸入的電腦執行下述程序：根據所輸入的前述資料，比對前述個人名的前述第2忌避食材資訊與前述料理名的前述第1忌避食材資訊，在前述基本菜單表資訊內搜尋該第2忌避食材資訊與該第1忌避食材資訊有重疊到時的第1料理名的程序；當前述第1料理名存在於前述基本菜單表資訊的菜單區域內時，將禁止標示賦予至該第1料理名的程序；將前述第1料理名存在於前述基本菜單表資訊的前述菜單區域內時的前述料理別中前述料理名的前述第1忌避食材資訊與前述第2忌避食材資訊沒有重疊到的前述料理名當中優先順位最高的第2料理名抽出的程序；將前述第2料理名配置到在前述第1料理名賦予有前述禁止標示的前述菜單區域內的程序；及以與前述個人名對應的個人菜單表資訊的形式輸 出的程序。 The menu display program of the present invention is ordering the basic menu table information formed by associating a menu with a user name and a meal, and associating the names of the dishes constituting the aforementioned menu with the cuisine and the first unavoidable ingredient information. A computer that enters the cooking table information created by giving priority to the aforementioned dishes, and the personal table information created by establishing a correspondence between the personal name constituting the aforementioned user name and the second avoidance material information. Execute the following procedure: According to the inputted information, compare the aforementioned second avoidance ingredient information of the aforementioned personal name with the aforementioned first avoidance ingredient information of the aforementioned cooking name, and search for the second avoidance ingredient information in the basic menu table information. The program of the first dish name that overlaps with the information of the first avoidable ingredient; when the first dish name exists in the menu area of the basic menu table information, the program for prohibiting the labeling of the first dish name is prohibited. ; When the first cuisine name exists in the menu area of the basic menu table information, the first cuisine name in the cuisine category The process of extracting the second dish name with the highest priority among the aforementioned dish names where the avoided food information and the aforementioned second avoidance ingredient information do not overlap; the second dish name is allocated to the first dish name given the aforementioned prohibition mark A program in the aforementioned menu area; and a program output in the form of personal menu table information corresponding to the aforementioned personal name.

依據本發明，藉由菜單顯示程式，在電腦上執行將禁止標示賦予至菜單區域各者的第1料理名，以與個人名對應的個人菜單表資訊的形式輸出的作業，因此，既合理化且能夠消弭人力作業導致的比對失誤。此外，藉由所輸出的個人菜單表資訊，便明白第1料理被禁止，能夠提升顧客滿意度。 According to the present invention, the menu display program is executed on a computer to perform the operation of outputting the first cooking name given to each of the menu areas in the menu area in the form of personal menu table information corresponding to the personal name. It can eliminate the misalignment caused by manual work. In addition, based on the output of the personal menu table information, it can be understood that the first dish is prohibited, which can improve customer satisfaction.

依據本發明，令電腦將禁止標示賦予至菜單區域各者的第1料理名，以與個人名對應的個人菜單表資訊的形式輸出，因此，可合理化且能夠消弭人力作業導致的比對失誤。此外，藉由所輸出的個人菜單表資訊，便明白第1料理被禁止，能夠提升顧客滿意度。藉由本發明，能夠謀求即使在外食設施亦對有食物過敏疾病的人、素食主義者、伊斯蘭教徒、猶太教徒、有胃腸疾病的人等提供充實的資訊，能夠在防止損害健康等方面帶來很大的幫助。 According to the present invention, the computer is caused to output the first cooking name given to each of the menu areas by the prohibition mark in the form of personal menu table information corresponding to the personal name. Therefore, it is possible to rationalize and eliminate the comparison error caused by manual work. In addition, based on the output of the personal menu table information, it can be understood that the first dish is prohibited, which can improve customer satisfaction. With the present invention, it is possible to provide substantial information to people with food allergies, vegetarians, Islams, Jews, people with gastrointestinal diseases, etc. even in a food-eating facility. Great help.

1‧‧‧菜單顯示裝置 1‧‧‧menu display device

2‧‧‧菜單顯示程式 2‧‧‧Menu display program

3‧‧‧電腦 3‧‧‧ computer

4‧‧‧CPU 4‧‧‧CPU

5‧‧‧資料庫 5‧‧‧Database

6‧‧‧輸入手段 6‧‧‧ input means

7‧‧‧顯示器裝置 7‧‧‧ display device

8‧‧‧印表機 8‧‧‧Printer

20‧‧‧基本菜單表資訊 20‧‧‧ Basic Menu Table Information

30‧‧‧料理表資訊 30‧‧‧ Cuisine Table Information

40‧‧‧個人表資訊 40‧‧‧ Personal Form Information

201‧‧‧菜單 201‧‧‧Menu

202‧‧‧日期別 202‧‧‧Date by date

203‧‧‧團體名(利用者名) 203‧‧‧group name (user name)

204‧‧‧餐別 204‧‧‧Meals

205‧‧‧料理名 205‧‧‧Cooking name

205a‧‧‧第1料理名 205a‧‧‧The first cuisine name

205b‧‧‧第2料理名 205b‧‧‧The second cuisine name

206‧‧‧菜單區域 206‧‧‧Menu area

304‧‧‧第1過敏原資訊(第1忌避食材資訊) 304‧‧‧ No. 1 Allergen Information (No. 1 Avoiding Food Information)

307‧‧‧優先順位 307‧‧‧ Priority

404‧‧‧第2過敏原資訊(第2忌避食材資訊) 404‧‧‧Second Allergen Information (No.2 Avoiding Ingredients Information)

501‧‧‧禁止標示 501‧‧‧ prohibited sign

圖1係顯示本發明實施形態的菜單顯示方法的菜單顯示程序之流程圖(flowchart)。 FIG. 1 is a flowchart of a menu display program showing a menu display method according to an embodiment of the present invention.

圖2係顯示本發明實施形態的菜單顯示裝置之功能方塊圖(block diagram)。 FIG. 2 is a functional block diagram of a menu display device according to an embodiment of the present invention.

圖3係例示前述實施形態所使用的基本菜單表資訊之圖。 FIG. 3 is a diagram illustrating basic menu table information used in the embodiment.

圖4係例示前述實施形態所使用的料理表資訊之圖。 FIG. 4 is a diagram illustrating information on a cooking table used in the embodiment.

圖5係例示前述實施形態所使用的個人表資訊之圖。 FIG. 5 is a diagram illustrating personal watch information used in the embodiment.

圖6係例示前述實施形態所輸出的個人菜單表資訊之圖。 FIG. 6 is a diagram illustrating the personal menu table information output by the embodiment.

[實施發明之形態]     [Form of Implementing Invention]    

以下，參照圖式，針對本發明實施形態詳細進行說明。本實施形態乃係在外食設施對有食物過敏疾病的人提供料理時的構成。圖1係顯示本實施形態的菜單顯示方法的菜單顯示程序之流程圖。另外，在供說明實施形態之用的全部圖式，具有同一功能的構件係標註同一元件符號，且亦有省略其重複說明的情況。 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. This embodiment is a configuration when food is provided to a person with a food allergy at a food-eating facility. FIG. 1 is a flowchart showing a menu display program of a menu display method according to this embodiment. In addition, in all the drawings for explaining the embodiment, members having the same function are marked with the same element symbols, and repeated descriptions thereof may be omitted.

圖1所示的菜單顯示程序係含有下述步驟：抽出資料的步驟S1；比對過敏原資訊的步驟S2；判定第1過敏原資訊304與第2過敏原資訊404是否有重疊到的步驟S3；當過敏原資訊有重疊到時搜尋第1料理名205a的步驟S4；判斷第1料理名205a是否存在於基本菜單表資訊20內的步驟S5；當存在第1料理名205a時抽出第2料理名205b的步驟S6；將禁止標示501賦予至第1料理名205a的步驟S7；在第1料理名205a附近配置第2料理名205b的步驟S8；及輸出個人菜單表資訊的步驟S9。關於菜單顯示程序的詳情，將於後文中說明。 The menu display program shown in FIG. 1 includes the following steps: step S1 of extracting data; step S2 of comparing allergen information; step S3 of determining whether the first allergen information 304 and the second allergen information 404 overlap Step S4 of searching for the first dish name 205a when the allergen information overlaps; Step S5 of determining whether the first dish name 205a exists in the basic menu table information 20; extracting the second dish when the first dish name 205a exists Step S6 of the name 205b; Step S7 of assigning the prohibition mark 501 to the first dish name 205a; Step S8 of disposing the second dish name 205b near the first dish name 205a; and Step S9 of outputting personal menu table information. The details of the menu display procedure will be described later.

圖2係顯示本實施形態的菜單顯示裝置1之功能方塊圖。本實施形態的菜單顯示裝置1係由電腦3及在該電腦3上動作的菜單顯示程式2組成。在電腦3係內設CPU(Central Processing Unit；中央處理器)4及資料庫5。此外，將顯示器(display)裝置7、印表機(printer)8、鍵盤(keyboard)和滑鼠(mouse)等輸入手段6連接至電腦3。輸入手段6亦有採用設置在顯示器裝置7畫面上的觸控面板(touch panel)的情況。電腦3係能夠適用所謂的個人取向的個人電腦(personal computer)。 FIG. 2 is a functional block diagram showing the menu display device 1 of this embodiment. The menu display device 1 of this embodiment is composed of a computer 3 and a menu display program 2 operating on the computer 3. A CPU (Central Processing Unit; Central Processing Unit) 4 and a database 5 are set in the computer 3 series. In addition, input means 6 such as a display device 7, a printer 8, a keyboard, and a mouse are connected to the computer 3. The input means 6 may be a touch panel provided on the screen of the display device 7. The computer 3 is a so-called personal computer to which a so-called personal orientation can be applied.

菜單顯示程式2係具備：具有複數行列的儲存格(cell)而以表形式顯示在畫面的複數張資料表(data sheet)、及透過CPU4控制該些資料表彼此間的資料的存取以及與資料庫5之間的資料的存取等的控制程式。 The menu display program 2 includes a plurality of data sheets having a plurality of cells and displayed on a screen in the form of a table, and the access of the data between these data sheets and the connection with the CPU 4 are controlled by the CPU 4. A control program for accessing data between the databases 5.

就一例而言，菜單顯示程式2係儲存在USB記憶體(memory)和CD-ROM(唯讀光碟)等電腦可讀取的記錄媒體。就一例而言，菜單顯示程式2係經由網路(network)而下載(download)至電腦3並安裝(install)。 For example, the menu display program 2 is stored in a computer-readable recording medium such as a USB memory and a CD-ROM. For example, the menu display program 2 is downloaded to the computer 3 via the network and installed.

就本實施形態的菜單顯示程式2的韌體(firmware)而言，能夠適用微軟(Microsoft)公司的EXCEL(註冊商標)和微軟公司的ACCESS(註冊商標)，就一例而言，可採用使用EXCEL(註冊商標)附屬的巨集(macro)功能之前述控制程式。還能夠適用上述之外的市售的試算表軟體(software)及使用該試算表軟體的巨集功能之前述控制程式。 As for the firmware of the menu display program 2 of this embodiment, Microsoft Excel (registered trademark) and Microsoft ACCESS (registered trademark) can be applied. For example, EXCEL can be used. (Registered trademark) The aforementioned control program for the attached macro function. Commercially available trial spreadsheet software other than the above and the aforementioned control program using the macro function of the spreadsheet software can also be applied.

[實施例]     [Example]    

在本實施例中係例示團體在飯店和旅館等中接受複數次料理之提供時的情形，以下進行說明。 In this embodiment, a case where a group receives a plurality of meals in a restaurant, a hotel, or the like is exemplified, and the description will be made below.

圖3係例示基本菜單表資訊20之圖，圖4係例示料理表資訊30之圖，圖5係例示個人表資訊40之圖。就準備作業而言，飯店和旅館等係根據料理負責部門所擬定的菜單資訊、來自食材和食品供應商等的過敏原資訊、來自團體代表人和旅行社承辦人員等的個人過敏資訊、及事前所能夠取得的資訊，製作基本菜單表資訊20、料理表資訊30、及個人表資訊40。就一例而言，當在電腦3上啟動菜單顯示程式2，便於顯示器裝置7顯示輸入畫面，因此，按照菜單顯示程式2的指示進行資料輸入。資料輸入方法係適用既知的方法。就一例而言，亦有打字(typing)輸入資料的情況。就一例而言，亦有掃描(scan)紙媒體匯入成為資料而輸入的情形。 FIG. 3 is a diagram illustrating basic menu table information 20, FIG. 4 is a diagram illustrating cooking table information 30, and FIG. 5 is a diagram illustrating personal table information 40. In terms of preparations, restaurants and hotels are based on the menu information prepared by the department responsible for cooking, allergen information from ingredients and food suppliers, personal allergy information from group representatives and travel agency staff, and ex-ante The information that can be obtained includes basic menu table information 20, cooking table information 30, and personal table information 40. For example, when the menu display program 2 is activated on the computer 3, the display device 7 is convenient for displaying the input screen. Therefore, data is inputted according to the instruction of the menu display program 2. The data input method is a known method. For example, there are cases where typing is used to input data. For example, there may be cases where scan paper media is imported as data and input.

圖3所示的基本菜單表資訊20係與團體名203一對一對應。日期別202係顯示月日等日期、或第一天和第二天等與日期一對一對應的資訊。餐別204係顯示早餐、午餐、晚餐等餐別、或時段等與餐別一對一對應的資訊。菜單區域206係顯示與各日期別202及各餐別204一對一對應的資訊區域。在各菜單區域206係放入菜單201作為資訊或形成為空欄。菜單201係由複數個料理名205構成或至少由一個料理名205構成。基本菜單表資訊20乃係能夠顯示在電腦顯示器畫面的構成，此外，乃係能夠以紙媒體的形式印刷輸出的構成。另外，日期別202並不限為複數天，亦有單一天的情況。 The basic menu table information 20 shown in FIG. 3 corresponds to the group name 203 on a one-to-one basis. The date type 202 displays information such as month and day, or one-to-one correspondence with the date such as the first day and the second day. The meal category 204 displays information corresponding to the meal category such as breakfast, lunch, dinner, or the time period. The menu area 206 is an information area displaying one-to-one correspondence with each date category 202 and each meal category 204. In each menu area 206, a menu 201 is placed as information or formed as a blank field. The menu 201 is composed of a plurality of cuisine names 205 or at least one cuisine name 205. The basic menu table information 20 is a structure that can be displayed on a computer monitor screen, and also a structure that can be printed out as a paper medium. In addition, the date type 202 is not limited to a plurality of days, and there may be a single day.

圖4所示的料理表資訊30乃係將料理名205分別與料理別302及第1過敏原資訊304建立起對應關係並且於料理別302內加上優先順位307而成的資訊。料理別302係顯示主食、主菜、副菜、甜點等料理別、或菜單之項目等與料理別一對一對應的資訊。優先順位307係由飯店和旅館等進行設定。在圖4的例子中，號碼愈小，優先順位愈高。另外，優先順位307的號碼並不限為三個以上，亦有兩個的情況。 The cooking table information 30 shown in FIG. 4 is information obtained by establishing a corresponding relationship between the cooking name 205 and the cooking category 302 and the first allergen information 304, and adding a priority order 307 to the cooking category 302. The dish type 302 displays information corresponding to the dish type such as the main dish, main dish, side dish, dessert, or menu item, and the like. The priority order 307 is set by a restaurant, a hotel, or the like. In the example of Figure 4, the smaller the number, the higher the priority. In addition, the number of priority sequence 307 is not limited to three or more, and there may be two cases.

第1過敏原資訊304乃係成為過敏原的特定原材料等，係顯示蛋、奶、小麥、花生、蝦、蕎麥、蟹、鮭魚卵、奇異果、核桃、大豆、香蕉、山藥、腰果、桃子、芝麻、鯖魚、鮭魚、烏賊、雞肉、蘋果、松茸、鮑魚、柳橙、牛肉、明膠(gelatine)、豬肉、及既知的過敏原食材的資訊。在圖4的例子中係採用在料理名205各自的相符過敏原標上記號的形式。但並不限為此形式，例如，亦有將料理名205各自的相符過敏原列舉出來的情況。料理表資訊30乃係能夠顯示在電腦顯示器畫面的構成，此外，乃係能夠以紙媒體的形式印刷輸出的構成。 The first allergen information 304 is a specific raw material that becomes an allergen. It shows eggs, milk, wheat, peanuts, shrimp, buckwheat, crab, salmon eggs, kiwi, walnut, soybean, banana, yam, cashew, peach, Information on sesame, mackerel, salmon, squid, chicken, apple, matsutake, abalone, orange, beef, gelatine, pork, and known allergen ingredients. In the example of FIG. 4, a form is marked with a corresponding allergen for each dish name 205. However, it is not limited to this form. For example, there may be a case where the corresponding allergens of the dish name 205 are listed. The cooking table information 30 is a structure which can be displayed on a computer monitor screen, and it is a structure which can be printed out as a paper medium.

圖5所示的個人表資訊40乃係在團體名203內將個人名405分別與第2過敏原資訊404建立起對應關係而成的資訊。第2過敏原資訊404乃係成為過敏原的特定原材料等，係顯示蛋、奶、小麥、花生、蝦、蕎麥、蟹、鮭魚卵、奇異果、核桃、大豆、香蕉、山藥、腰果、桃子、芝麻、鯖魚、鮭魚、烏賊、雞肉、蘋果、松茸、鮑魚、柳橙、牛肉、明膠、豬肉、及既知的過敏 原食材的資訊。在圖4的第1過敏原資訊304與圖5的第2過敏原資訊404係令顯示形式及所顯示的特定原材料名一致。藉此，使第1過敏原資訊304與第2過敏原資訊404易於比對。個人表資訊40乃係能夠顯示在電腦顯示器畫面的構成，此外，乃係能夠以紙媒體的形式印刷輸出的構成。 The personal list information 40 shown in FIG. 5 is information obtained by establishing a corresponding relationship between the personal name 405 and the second allergen information 404 in the group name 203. The second allergen information 404 is a specific raw material that becomes an allergen, and shows eggs, milk, wheat, peanuts, shrimp, buckwheat, crab, salmon eggs, kiwi, walnut, soybean, banana, yam, cashew, peach, Information on sesame, mackerel, salmon, squid, chicken, apple, matsutake, abalone, orange, beef, gelatin, pork, and known allergen ingredients. The first allergen information 304 in FIG. 4 and the second allergen information 404 in FIG. 5 have the display form and the specific raw material name displayed. Thereby, the first allergen information 304 and the second allergen information 404 can be easily compared. The personal watch information 40 has a structure capable of being displayed on a computer monitor screen, and has a structure capable of being printed out in the form of a paper medium.

當按照菜單顯示程式2的指示進行資料輸入完成準備作業，便進入輸出個人菜單表資訊的主作業。以下依循圖1所示的菜單顯示程序進行說明。 When the data input is completed according to the instructions of the menu display program 2, the preparation operation is entered, and the main operation of outputting personal menu table information is entered. The following description is based on the menu display program shown in FIG. 1.

當在電腦3上啟動菜單顯示程式2，便於顯示器裝置7顯示輸入畫面，因此，操作者係按照菜單顯示程式2的指示輸入團體名203，電腦3係將資料抽出(步驟S1)。電腦3係比對個人表資訊40內的個人名405的第2過敏原資訊404與料理表資訊30內的料理名205的第1過敏原資訊304(步驟S2)。接著，電腦3係判斷第1過敏原資訊304與第2過敏原資訊404是否有重疊到(步驟S3)。就一例而言，在個人名405為[abc02]而第2過敏原資訊404為[蛋]時，料理名205中的[通心粉沙拉(macaroni salad)]在第1過敏原資訊304有[蛋]，因此判斷為過敏原資訊有重疊到。 When the menu display program 2 is started on the computer 3, it is convenient for the display device 7 to display the input screen. Therefore, the operator inputs the group name 203 according to the instruction of the menu display program 2, and the computer 3 extracts the data (step S1). The computer 3 compares the second allergen information 404 of the personal name 405 in the personal table information 40 with the first allergen information 304 of the cooking name 205 in the cooking table information 30 (step S2). Next, the computer 3 determines whether the first allergen information 304 and the second allergen information 404 overlap with each other (step S3). For example, when the personal name 405 is [abc02] and the second allergen information 404 is [egg], [macaroni salad] in the cooking name 205 has [egg] in the first allergen information 304 , So it is determined that the allergen information has overlapped.

此處，亦有在個人名405中，第2過敏原資訊404擁有複數個過敏原的情況，此外，亦有在料理名205中，第1過敏原資訊304擁有複數個過敏原的情況。此時，當至少一個過敏原共通時係判斷為第1過敏原資訊304與第2過敏原資訊404有重疊到來進行處理。 Here, in the personal name 405, the second allergen information 404 may have a plurality of allergens, and in the cooking name 205, the first allergen information 304 may have a plurality of allergens. At this time, when at least one allergen is common, it is determined that the first allergen information 304 and the second allergen information 404 overlap and come to be processed.

接著，當第2過敏原資訊404與第1過敏原資訊304有重疊到時，電腦3係搜尋基本菜單表資訊20內的第1料理名205a(步驟S4)。接著，電腦3係判斷第1料理名205a是否存在於基本菜單表資訊20內(步驟S5)。就一例而言，當第1料理名205a為[通心粉沙拉]時，判斷為存在於基本菜單表資訊20內。 Next, when the second allergen information 404 and the first allergen information 304 overlap, the computer 3 searches for the first cuisine name 205a in the basic menu table information 20 (step S4). Next, the computer 3 determines whether the first cuisine name 205a exists in the basic menu table information 20 (step S5). For example, when the first dish name 205a is [Macaroni Salad], it is determined that it is present in the basic menu table information 20.

接著，電腦3係將料理表資訊30內的料理別302中之料理名205的第1過敏原資訊304與第2過敏原資訊404沒有重疊到者當中優先順位307最高的第2料理名205b抽出(步驟S6)。就一例而言，作為在第1過敏原資訊304沒有[蛋]的料理名205的優先順位307最高的第2料理名205b，而將[生菜沙拉(green salad)]抽出。 Next, the computer 3 extracts the first allergen information 304 and the second allergen information 404 of the dish name 205 in the dish category 302 in the dish table information 30, and the second dish name 205b with the highest priority 307 is extracted among those who do not overlap. (Step S6). For example, as the second dish name 205b having the highest priority 307 for the dish name 205 without [egg] in the first allergen information 304, [letter salad (green salad)] is extracted.

此處，亦有在個人名405中，第2過敏原資訊404擁有複數個過敏原的情況，此外，亦有在料理名205中，第1過敏原資訊304擁有複數個過敏原的情況。此時，當沒有任何過敏原共通時，判斷為第1過敏原資訊304與第2過敏原資訊404沒有重疊到來進行處理。 Here, in the personal name 405, the second allergen information 404 may have a plurality of allergens, and in the cooking name 205, the first allergen information 304 may have a plurality of allergens. At this time, when there is no common allergen, it is determined that the first allergen information 304 and the second allergen information 404 are not overlapped and processed.

接著，電腦3係將禁止標示501賦予至第1料理名205a(步驟S7)。就一例而言，在作為第1料理名205a的[通心粉沙拉]配置[文字的刪除線標示]作為禁止標示501。禁止標示501乃係文字的刪除線標示、文字的陰影標示、文字的紅色標示其中任一種以上。藉此，使人們能夠認得出禁止標示501。 Next, the computer 3 assigns the prohibition mark 501 to the first dish name 205a (step S7). As an example, [strike mark of text] is placed as [prohibition mark 501] on [Macaroni Salad] as the first dish name 205a. The prohibition mark 501 is any one or more of a strikethrough mark of the text, a shadow mark of the text, and a red mark of the text. Thereby, people can recognize the prohibition sign 501.

此處，關於將禁止標示501賦予至第1料理名205a之加工，亦可採用將配置有禁止標示501的第1 料理名205a覆寫至該儲存格之加工。此外，就多層圖層(layer)構造而言，亦可採用將禁止標示501賦予至配置有第1料理名205a的基本圖層上的第2圖層之加工。將禁止標示501賦予至第1料理名205a之加工係適用既知的軟體技術或既知的圖像處理技術。 Here, regarding the process of assigning the prohibition mark 501 to the first dish name 205a, the process of overwriting the first dish name 205a provided with the prohibition mark 501 on the cell may be used. In addition, in the case of a multi-layer layer structure, the processing of giving the prohibition mark 501 to the second layer on the basic layer on which the first cuisine name 205a is arranged may be adopted. The processing in which the prohibition mark 501 is given to the first dish name 205a is a known software technology or a known image processing technology.

接著，電腦3係將第2料理名205b配置到在第1料理名205a配置有禁止標示501的菜單區域206(步驟S8)。就一例而言，在配置有[文字的刪除線標示]作為禁止標示501的第1料理名205a的[通心粉沙拉](文字的刪除線標示)附近的空白空間配置第2料理名205b的[生菜沙拉]。就一例而言，亦可令文字的顯示顏色相異，將第1料理名205a採用紅色系統的文字、將第2料理名205b採用藍色系統的文字或綠色系統的文字。此外，就一例而言，亦可令文字的線種相異，將第1料理名205a採用細線寬的文字、將第2料理名205b採用粗線寬的文字。另外，將步驟S6與步驟S7的順序調換而以步驟S7、步驟S6、步驟S8的順序進行處理亦無礙。此外，將步驟S7與步驟S8的順序調換而以步驟S6、步驟S8、步驟S7的順序進行處理亦無礙。亦有將步驟S6及步驟S8省略的情況。 Next, the computer 3 arranges the second dish name 205b in the menu area 206 in which the prohibition mark 501 is placed in the first dish name 205a (step S8). For example, in the empty space near [Macaroni Salad] (text strikeout mark) where the first dish name 205a of [text strikeout mark] is placed as the prohibition mark 501, [lettuce of the second dish name 205b is placed salad]. For example, the display colors of the characters may be different, and the first cooking name 205a may be a red text, and the second cooking name 205b may be a blue text or a green text. In addition, as an example, the types of characters may be different, and the first cooking name 205a may be a thin line-width character, and the second cooking name 205b may be a thick line-width character. In addition, the order of steps S6 and S7 may be reversed, and the processing may be performed in the order of steps S7, S6, and S8. In addition, the order of steps S7 and S8 can be reversed and the processing can be performed in the order of steps S6, S8, and S7. In some cases, steps S6 and S8 are omitted.

接著，電腦3係輸出個人菜單表資訊50(步驟S9)。就一例而言，個人菜單表資訊50係以紙媒體的形式印刷輸出。此外，顯示在與電腦3連接的顯示器裝置7畫面。 Next, the computer 3 outputs the personal menu table information 50 (step S9). For example, the personal menu table information 50 is printed out in the form of a paper medium. The screen is displayed on a display device 7 connected to the computer 3.

依據本實施例，藉由電腦處理，既合理化且 能夠消弭人力作業導致的比對失誤。此外，藉由所輸出的個人菜單表資訊50，便明白第1料理名205a被禁止，並且明白第1料理名205a變更成第2料理名205b。 According to this embodiment, by computer processing, it is rationalized and can eliminate the misalignment caused by manual operation. In addition, from the output of the personal menu table information 50, it is understood that the first cuisine name 205a is prohibited, and it is understood that the first cuisine name 205a is changed to the second cuisine name 205b.

本發明並不限於上述的實施形態，在不脫離本發明的範圍內，當能夠進行各種變更。例如，在上述的說明中，個人菜單表資訊50雖係採用顯示在與電腦3連接的顯示器裝置7畫面，但並不限於此例，例如，亦有採用對與電腦3建立有資料連結的可攜式資訊終端進行資料發送而顯示在前述可攜式資訊終端的顯示器畫面之構成的情況。 The present invention is not limited to the embodiments described above, and various changes can be made without departing from the scope of the present invention. For example, in the above description, although the personal menu table information 50 is displayed on the screen of the display device 7 connected to the computer 3, it is not limited to this example. For example, there is also a possibility of establishing a data link with the computer 3. A case where the portable information terminal sends data and displays it on the display screen of the portable information terminal.

例如，亦有採用在上述的第1料理名205a和第2料理名205b分別配置一對一對應的料理的圖像資料而能夠從視覺上理解料理的外觀之構成的情況。 For example, there may be a case where the image configuration of a one-to-one correspondence to the first cuisine name 205a and the second cuisine name 205b is arranged so that the appearance of the cuisine can be visually understood.

此外，上述的實施形態雖係例示在外食設施對有食物過敏疾病的人提供料理時的情形，但並不以此為限。藉由以第1過敏原資訊304作為第1忌避食材資訊、以第2過敏原資訊404作為第2忌避食材資訊，能夠應對餐飲店、飯店、旅館等外食設施的利用者各自除了食物過敏之外，還帶有宗教上的理由和疾病、嗜好上的理由等的情況。餐飲店、飯店、旅館等外食設施所提供的料理係除了過敏原對應餐之外，還能夠有素食主義者對應餐、伊斯蘭教對應餐(遵循清真方式處理的食材)、猶太教對應餐、胃腸疾病對應餐(好消化的食材)。 In addition, the above-mentioned embodiment is exemplified when the food is provided to a person with a food allergic disease in a food-eating facility, but it is not limited thereto. By using the first allergen information 304 as the first repellent ingredient information and the second allergen information 404 as the second repellent ingredient information, users of food catering facilities such as restaurants, restaurants, and hotels can respond to food allergies. There are also religious reasons, diseases, and hobbies. In addition to foods for allergens, foods provided by restaurants, restaurants, hotels, and other food facilities can also include vegetarian meals, Islamic meals (halal ingredients), Jewish meals, and gastrointestinal diseases. Correspondence meal (digestible ingredients).

Claims (9)

一種菜單顯示方法，其特徵為：以將菜單與利用者名及餐別建立起對應關係而成的基本菜單表資訊、將構成前述菜單的料理名分別與料理別及第1忌避食材資訊建立起對應關係並且於前述料理別內加上優先順位而成的料理表資訊、及將構成前述利用者名的個人名與第2忌避食材資訊建立起對應關係而成的個人表資訊作為資料而輸入至電腦；根據所輸入的前述資料，前述電腦係比對前述個人名的前述第2忌避食材資訊與前述料理名的前述第1忌避食材資訊，在前述基本菜單表資訊內搜尋該第2忌避食材資訊與該第1忌避食材資訊有重疊到時的第1料理名，當前述第1料理名存在於前述基本菜單表資訊的菜單區域內時，將禁止標示賦予至該第1料理名；並且，在被賦予前述禁止標示的前述第1料理名所存在的前述料理別內，將前述第1忌避食材資訊與前述第2忌避食材資訊沒有重疊到的前述料理名當中前述優先順位最高的第2料理名抽出，將前述優先順位最高的前述第2料理名配置到被賦予前述禁止標示的前述第1料理名所存在的前述菜單區域內；以與前述個人名對應的個人菜單表資訊的形式輸出。     A menu display method, which is characterized by establishing basic menu table information in which a menu is associated with a user name and a meal, and establishing the names of the dishes constituting the aforementioned menu with the dishes and the first unavoidable ingredient information, respectively. Correspondence is added to the above-mentioned dishes by the priority list of the cooking table information, and the personal name information that constitutes the aforementioned user name and the second unavoidable ingredient information to establish a correspondence relationship is entered as data Computer; according to the input data, the computer compares the aforementioned second avoidance ingredient information of the aforementioned personal name with the aforementioned first avoidance ingredient information of the aforementioned cooking name, and searches for the second avoidance ingredient information in the basic menu table information The name of the first dish that overlaps with the information of the first avoidable ingredient. When the first dish name exists in the menu area of the basic menu table information, a prohibition mark is given to the first dish name; and The information on the first repellent ingredient and the second repellent ingredient are included in the above-mentioned cuisine category in the first cuisine name given the prohibition mark. The second cuisine name with the highest priority among the aforementioned cuisine names that are not overlapped is extracted, and the second cuisine name with the highest priority is placed in the menu area where the first cuisine name given the prohibition mark exists ; Output in the form of personal menu table information corresponding to the aforementioned personal name.     如請求項1之菜單顯示方法，其中前述禁止標示為文字的刪除線標示，將前述優先順位最高的前述第2料理名配置在前述文字的刪除線標示附近的空白空間。     For example, the menu display method of claim 1, wherein the forbidden mark is a strikethrough mark for text, and the second cuisine name with the highest priority is arranged in a blank space near the strikethrough mark for the text.     如請求項1或2之菜單顯示方法，其係用於團體在飯店或旅館中按由早餐、午餐、晚餐構成的餐別或由時段構成的餐別而接受從複數個前述料理別抽出的料理之提供的情況，前述利用者名為前述團體的團體名，前述第1忌避食材資訊為第1過敏原資訊，前述第2忌避食材資訊為第2過敏原資訊。     If the menu display method of item 1 or 2 is requested, it is used for a group to receive a meal extracted from a plurality of the aforementioned dishes in a restaurant or hotel according to a meal consisting of breakfast, lunch, dinner, or a meal consisting of a time period. In the case provided, the aforementioned user name is the group name of the aforementioned group, the aforementioned first avoidance ingredient information is the first allergen information, and the aforementioned second avoidance ingredient information is the second allergen information.     一種菜單顯示裝置，其特徵為具備：以將菜單與利用者名及餐別建立起對應關係而成的基本菜單表資訊、將構成前述菜單的料理名分別與料理別及第1忌避食材資訊建立起對應關係並且於前述料理別內加上優先順位而成的料理表資訊、及將構成前述利用者名的個人名與第2忌避食材資訊建立起對應關係而成的個人表資訊作為資料而受理輸入的輸入手段；根據所輸入的前述資料，比對前述個人名的前述第2忌避食材資訊與前述料理名的前述第1忌避食材資訊，在前述基本菜單表資訊內搜尋該第2忌避食材資訊與該第1忌避食材資訊有重疊到時的第1料理名的手段；當前述第1料理名存在於前述基本菜單表資訊的菜單區域內時，將禁止標示賦予至該第1料理名的手段；將前述第1料理名存在於前述基本菜單表資訊的前述菜單區域內時的前述料理別中前述料理名的前述第1忌避食材資訊與前述第2忌避食材資訊沒有重疊 到的前述料理名當中優先順位最高的第2料理名抽出的手段；將前述第2料理名配置到在前述第1料理名賦予有前述禁止標示的前述菜單區域內的手段；及以與前述個人名對應的個人菜單表資訊的形式輸出的手段。     A menu display device comprising: basic menu table information formed by associating a menu with a user name and a meal; establishing the name of the cuisine constituting the menu with the cuisine and the first avoidance ingredient information; The recipe table information created by corresponding correspondence and adding the priority order to the aforementioned dishes, and the personal table information created by establishing a correspondence between the personal name constituting the aforementioned user name and the second unavoidable ingredient information are accepted as data. The input means for inputting; according to the aforementioned input data, compare the aforementioned second avoidance ingredient information of the aforementioned personal name with the aforementioned first avoidance ingredient information of the aforementioned cooking name, and search for the second avoidance ingredient information in the basic menu table information Means of the first cuisine name that overlaps with the information of the first avoidable ingredients; means that when the first cuisine name exists in the menu area of the basic menu table information, the means for prohibiting the indication of the first cuisine name ; When the first cooking name exists in the menu area of the basic menu table information, Means for extracting the second cuisine name that has the highest priority among the above cuisine names that the first avoidance ingredient information and the second avoidance ingredient information do not overlap; the second cuisine name is placed in the first cuisine name and the foregoing prohibition is given Means in the aforementioned menu area marked; and means output in the form of personal menu table information corresponding to the aforementioned personal name.     如請求項4之菜單顯示裝置，其中前述禁止標示為文字的刪除線標示，將前述優先順位最高的前述第2料理名配置在前述文字的刪除線標示附近的空白空間。     For example, the menu display device of claim 4, wherein the forbidden mark is a strikethrough mark for text, and the second cuisine name with the highest priority is arranged in a blank space near the strikethrough mark for the text.     如請求項4或5之菜單顯示裝置，其係用於團體在飯店或旅館中按由早餐、午餐、晚餐構成的餐別或由時段構成的餐別而接受從複數個前述料理別抽出的料理之提供的情況，前述利用者名為前述團體的團體名，前述第1忌避食材資訊為第1過敏原資訊，前述第2忌避食材資訊為第2過敏原資訊。     If the menu display device of item 4 or 5 is used, it is used for a group in a restaurant or hotel to receive dishes extracted from a plurality of the aforementioned dishes according to a meal consisting of breakfast, lunch, dinner or a meal consisting of a time period. In the case provided, the aforementioned user name is the group name of the aforementioned group, the aforementioned first avoidance ingredient information is the first allergen information, and the aforementioned second avoidance ingredient information is the second allergen information.     一種菜單顯示程式，係令以將菜單與利用者名及餐別建立起對應關係而成的基本菜單表資訊、將構成前述菜單的料理名分別與料理別及第1忌避食材資訊建立起對應關係並且於前述料理別內加上優先順位而成的料理表資訊、及將構成前述利用者名的個人名與第2忌避食材資訊建立起對應關係而成的個人表資訊作為資料而輸入的電腦執行下述程序：根據所輸入的前述資料，比對前述個人名的前述第2忌避食材資訊與前述料理名的前述第1忌避食材資訊，在前述基本菜單表資訊內搜尋該第2忌避食材 資訊與該第1忌避食材資訊有重疊到時的第1料理名的程序；當前述第1料理名存在於前述基本菜單表資訊的菜單區域內時，將禁止標示賦予至該第1料理名的程序；將前述第1料理名存在於前述基本菜單表資訊的前述菜單區域內時的前述料理別中前述料理名的前述第1忌避食材資訊與前述第2忌避食材資訊沒有重疊到的前述料理名當中優先順位最高的第2料理名抽出的程序；將前述第2料理名配置到在前述第1料理名賦予有前述禁止標示的前述菜單區域內的程序；及以與前述個人名對應的個人菜單表資訊的形式輸出的程序。     A menu display program that instructs basic menu table information to establish a correspondence relationship between a menu and a user name and a meal, and establishes a correspondence relationship between the names of the dishes constituting the aforementioned menu, the cuisine category, and the first avoidable ingredients information In addition, the recipe table information created by prioritizing the dishes and the personal table information created by establishing a correspondence between the personal names constituting the aforementioned user names and the second unavoidable ingredients information are input as data and executed by a computer. The following procedure: According to the inputted information, compare the aforementioned second avoidance ingredient information of the aforementioned personal name with the aforementioned first avoidance ingredient information of the aforementioned cooking name, and search for the second avoidance ingredient information in the basic menu table information and A program of the first dish name when the first unavoidable ingredient information overlaps; when the first dish name is present in the menu area of the basic menu table information, a program for giving a label to the first dish name is prohibited; When the first cuisine name exists in the menu area of the basic menu table information, the first recipe of the cuisine name in the cuisine category The process of extracting the second food name with the highest priority among the food names that do not overlap with the food information and the second avoidance food information; arrange the second food name to the aforementioned A program in the menu area; and a program output in the form of personal menu table information corresponding to the aforementioned personal name.     如請求項7之菜單顯示程式，其中前述禁止標示為文字的刪除線標示，將前述優先順位最高的前述第2料理名配置在前述文字的刪除線標示附近的空白空間。     For example, the menu display program of item 7, wherein the forbidden mark is a strikethrough mark for text, and the second cuisine name with the highest priority is arranged in a blank space near the strikethrough mark for the text.     如請求項7或8之菜單顯示程式，其係用於團體在飯店或旅館中按由早餐、午餐、晚餐構成的餐別或由時段構成的餐別而接受從複數個前述料理別抽出的料理之提供的情況，前述利用者名為前述團體的團體名，前述第1忌避食材資訊為第1過敏原資訊，前述第2忌避食材資訊為第2過敏原資訊。     If the menu display program of item 7 or 8 is requested, it is used for a group to receive a meal drawn from a plurality of the aforementioned dishes in a restaurant or hotel according to a meal consisting of breakfast, lunch, dinner or a meal consisting of a time period. In the case provided, the aforementioned user name is the group name of the aforementioned group, the aforementioned first avoidance ingredient information is the first allergen information, and the aforementioned second avoidance ingredient information is the second allergen information.    
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